Lemon Drop Crêpe
When I was young, one of my favorite dishes that my mom prepared for us was crêpes. Every time we had a slumber party, my mom would greet us in the morning with a plate full of crêpes. It was a full production... The table was full of fun toppings like syrup, peanut butter, jelly, cinnamon sugar, powdered sugar, chocolate syrup and such. My mom would sit at the stove and systematically produce these magical crêpes. We would have to patiently wait our turn for the next hot treat.
As I've gotten older, my love for crêpes has become even stronger. As I was developing this recipe, I started to rethink the butter element to the dish. I loved the flavor that it brings to the crêpes, but I wasn't crazy about the type of fat that I had traditionally used.
My quandary was... I LOVE the taste of butter, especially with my crêpes, so what should I use?
I Can't Believe It's Not Butter® is the perfect fat to use for my beloved crêpes. It tastes just like butter, however, it's created with the good plant-based fats.
Now that I've solved my butter issue, I'm ready to serve up my new crêpe recipe! This is super simple and unbelievably tasty.
Photos of Lemon Drop Crêpe recipe:
Pinch of salt
1 teaspoon vanilla
1 tablespoon sugar
A pinch of nutmeg
Zest from one lemon
2 cups milk
2 cups all-purpose flour
1 teaspoon vegetable oil
I Can't Believe It's Not Butter
Mixed berries for garnish
- To get started, crack all six eggs into your blender and add your pinch of salt, vanilla, sugar, nutmeg and zest from one lemon.
- Turn on your blender and carefully remove the lid. Alternate the flour and milk starting with the flour and ending with milk. Once you have finished blending your batter, let it sit for 2o minutes or so to rest.
- Heat your pan over medium heat until it's nice and hot. Pour in a little vegetable oil and then wipe the pan with a paper towel.
- Now, you will need to decide what size measuring cup you should use to pour your batter. I have a large 12 inch pan and I used a 1/2 cup measure. For a 9 inch pan I would use 1/3 cup and a 7 inch pan I would use 1/4 cup.
- Now here's the trick... make sure your pan is hot, but only over medium heat. Hold your pan up, right over the burner and pour your batter into the center of the pan as you slowly tilt the pan in a circular motion. Once the batter has covered the bottom of the pan, set it back down on the burner and let it cook for 1 minute or until the sides start to pull-away from the side of the pan.
- Use your crêpe turner or spatula and turn your crêpe over and cook for another 30 seconds to a minute. It depends on how you like your crêpes. I tend to like mine on the blonde side. I like them soft without much browning. If you like a crispy crêpe, you will need to cook a little longer.
- Take your warm crêpe and spread some I Can't Believe it's Not Butter® all over
- It doesn't have to be pretty. Have some lemon slices ready for your guest and have them squeeze some fresh lemon onto their crêpe.
- Sprinkle generously with powdered sugar
- Fold in half and then in half again
- For a really nice presentation, plate three crêpes and then dress with some mixed berries
- Dust your crêpes with more powdered sugar and enjoy!
Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Unilever or AOL.